Earlier this week, Mark Dym got the good news: His sensational Neapolitan pies, snatched from the blistering wood-burning ovens inside the open kitchen of Marco's Coal-Fired Pizzeria, 2129 Larimer Street, had just landed in a top ten pizza parlors in America list, sharing space with cult pizzerias like Pizzeria Bianco in Phoenix and Grimaldi's Coal Brick-Oven Pizzeria in New Jersey and Kesté Pizza e Vino, a New York newcomer.
"I'm beyond thrilled, especially considering the other pizzerias that are on the list," says Dym, who's just a few months away from erecting a second Marco's outpost at Vallagio at Inverness.
The accolades, which appeared in American Way, the in-flight pub of American Airways, were bestowed by Jeremy White, who claims that he "visited thousands of pizzerias from coast to coast" in a ten-year span before compiling his "10 treasure troves of pizza bliss."
Read White's words of praise after the jump.
Owner Mark Dym took a chance when he opened Marco's. Just a few years ago, Denver's pizza scene wasn't robust, and there was little reason to believe the city's diners would understand or appreciate the Neapolitan style.
"Looking back, yes, I took a leap," says Dym, who hired [Roberto] Caporuscio to train his staff on pizza production. "But, to be truthful, it never really occurred to me that this wouldn't be successful."
Dym's intuition was correct: He has hit a home run. Denver has embraced Marco's, and with good reason: Despite being governed by simplicity, the flavor combinations here are truly spectacular.
What to order: Get the Abruzzo Pizza, which features buffalo mozzarella, Parmigiano Reggiano, Gran Cru, caciocavallo, fresh basil and extra-virgin olive oil. The Gran Cru, a pecorino cheese made from sheep's milk, adds an intense flavor to this pie. This may well be the best white pizza in the nation.
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By the way, Marco's just launched delivery service, available all day, every day to those of you living or working downtown.